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Easy Vegan {AMAZING} Moussaka by Minimalist Baker | Taste-test Approved Vegan Recipes

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Can you believe it?!! This is not ground meat you’re seeing, but lentils!

I can’t get over how good this turned out. This was the first time @daryls15 and I made this dish, Easy Vegan Moussaka from the Minimalist Baker. (It’s only 10 ingredients).

Moussaka is famous Greek dish 🇬🇷that is traditionally rich and decadent. It’s usually made with with ground meat, eggplant and topped with a rich béchamel white sauce.


This version is much lighter, but you still get that rich and decadent taste and texture. The trick is using cashews to make the béchamel sauce. Bechamel is usually a mix of flour and milk. But the cashews meatiness bring it home and make it work! The lentils replace the meat and I can say I didn’t miss the meat one bit!


I’m keeping this recipe for sure. This is more of a weekEND preparation dish. Even though its only 10 ingredients, it takes some steps to prepare. But, I can say that it is VERY worth it. With a side greek salad, you’ll have a nice Saturday or Sunday meal. Don’t forget a glass of red wine! 🍷🇬🇷


‘Yamas!’ (Cheers)

_____

The basic preparation: 

  • Roasted Garlic: 
    • Roast 1 head garlic in the oven at 400 F in foil until very soft. 
  • Eggplants: 
    • Salt and rinse 2 sliced eggplants after 20 minutes. 
    • Brush eggplants with olive oil and bake at 400F for 20 minutes. 
  • "Meat sauce":
    • Make filling by cooking 1 cup chopped onion, 3 cloves garlic, 1 can crushed tomatoes, 1 can lentils, dried oregano and nutmeg. Cook for 15 minutes. 
  • "Bechamel":  
    • Blend the roasted garlic, 1 cup soaked cashews, nutritional yeast, salt, olive oil, water, and nutmeg. 
  • Assembly: 
    • In a 8"x8" dish layer ⅓ eggplant, ½ lentils, ⅓ eggplant, ½ lentils, last ⅓ eggplant, then all the cashew sauce. 
  • Final Cook: 
    • Bake for 30 minutes at 400 F, until slightly golden. 
    • Take out and wait 10 minutes before cutting. 

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